| Camel Meat and Meat Products Contributor(s): Kadim, Isam T. (Editor), Mahgoub, Osman (Editor), Faye, Bernard (Editor) |
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ISBN: 178064101X ISBN-13: 9781780641010 Publisher: Cabi OUR PRICE: $196.08 Product Type: Hardcover - Other Formats Published: January 2013 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Agriculture - Animal Husbandry - Technology & Engineering | Food Science - General |
| Dewey: 636.295 |
| LCCN: 2012013382 |
| Physical Information: 0.9" H x 6.8" W x 9.7" (1.70 lbs) 258 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors. |
Contributor Bio(s): Kadim, Isam T.: - Isam T. Kadim teaches at the Sultan Qaboos University, Oman.Faye, Bernard: - Bernard Faye is an FAO Consultant at the Camel and Range Research Centre, Saudi Arabia.Mahgoub, Osman: - Osman Mahgoub teaches at the Sultan Qaboos University, Oman.Farouk, Mustafa M.: - Mustafa M. Farouk works at AgResearch Limited, New Zealand. |